Ceviche with Avocado & Black Rice

Let me first apologise for not posting anything for over a week. I’ve been very busy in the best possible way, but more about that later. Let’s talk food first. I devised this recipe about a month ago, and ever since I have been eagerly waiting for the opportunity to make it again. Ceviche is a Peruvian dish made with raw fish or seafood and citrus juice. The acidity of the juice alters the texture of the fish and effectively cooks it. I decided to pair my ceviche with creamy chunks of avocado and black rice. Back in the day, only the emperor of China was allowed to eat it, earning it the name forbidden rice. Fortunately, we mere mortals are now totally free to enjoy its earthy aroma, which contrasts amazingly with the tangy ceviche.

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I tried both halibut (firmer) and cod (flakier), but you can use any firm white fish as long as it’s fresh. Now about that other thing: I didn’t have time to carefully document my meals, because last week was showtime. Together with four good friends, I participated in the yearly One Act Festival where we performed a short play we’d written and directed ourselves. “What kind of play?” I hear you ask. Well, basically it was a sitcom about three flatmates who become doomsday preppers. Only difference was that it wasn’t on TV, it was on stage, complete with live music,  commercials for a fictional butter company, yoga, and airsoft guns – I guess you had to be there. 

Ingredients (for 2):

Black rice 150 g

200 g halibut or cod or other fresh, firm white fish fillet

1 deseeded red chilli pepper, thinly sliced

1/2 red onion thinly sliced

1/3 cup of lime juice (2.5 – 3 limes)

2 avocados, chopped, sliced however you like it

4 small tomatoes, same

coarse sea salt

black pepper (optional)

 

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  • First off, get your black rice on the go. It has to boil for 30 minutes and then stand covered for another 10 minutes.
  • Prepare the ingredients for the ceviche. In a non-reactive bowl, mix together the lime juice (lemon juice or sour orange juice is also possible), the sliced onion and red chilli.
  • 15 minutes before dinner, add the thin slices of fish to the marinade. Toss the mixture around every 5 minutes to make sure the fish gets “cooked” evenly.
  • Divide the rice on two plates, stir through the ceviche, the avocado and tomato slices and season with plenty of coarse sea salt. Elegant plating is just for photo purposes, just mix it all together!

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